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Tuesday, December 13, 2011

Bacon Wrapped Pork Tenderloin Bites + Small Plate Giveaway

From the kitchen of One Perfect Bite...This is the second of three Sponsored posts written by me on behalf of the National Pork Board. They recently conducted a survey to identify food trends that are appealing to American cooks this holiday season. They found six recurring themes for their 2011 Pork's Perfect Paring's guide and asked cookbook author Jill Silverman Hough to develop a pork recipe to go with each of them. They also asked some members of the blogging community to provide recipes and holiday ideas for each of the themes they were highlighting. I focused my attention on the Smitten with Small Plates category and for the next two days I'll be featuring pork dishes that work well as appetizers or small plate meals.

I think you'll all enjoy the recipes I'm featuring and the National Pork Board has a Small Plates gift set waiting for one of you. The gift set includes: $25 worth of pork coupons; Jill Silverman Hough cookbooks, including 100 Perfect Pairings: Main Dishes to Enjoy with the Wines You Love and 100 Perfect Pairings: Small Plates to Enjoy with the Wines You Love; an instant-read digital thermometer; tapas-style small plates and decorative skewers for holiday appetizers. If you'd like a chance to win, simply comment on one, or all three, of the recipes that are part of this promotion. Everyone can enter up to three entries to the drawing. The winner, chosen by a random number drawing, will be announced on Saturday, December 17th. Good luck! While I have received a similar gift package, the opinions in this post are 100% mine.

Small families have long appreciated the ease with which pork tenderloin moves from the refrigerator to the table. While it packs a protein punch, it is low in fat and calories and makes for healthy, as well as fast and delicious, family meals. It's amazingly versatile and lends itself to many types of cuisines. That versatility is one of the reasons I knew it would be perfect for the small plate dishes I wanted to prepare for this Pork Board promotion. The recipe I'm featuring today is enormously flavorful. Cubes of tenderloin are dipped in a maple mustard sauce and then wrapped in a limp, but cooked, bacon before being charbroiled. All elements of the dish can be made well in advance of serving, so this is an easy appetizer to prepare for entertaining. Tenderloins vary in weight, so I can't give you truly exact quantities for the ingredients used in the recipe and you'll have to be a bit flexible. You should be able to get 24 1-inch cubes from a 12-ounce tenderloin. You will need half a slice of bacon for each cube you plan to serve. This is another appetizer that is very easy to make and I think those of you who try these pork and bacon bites will love them. Here's the recipe.

I think even I can attempt to make th is as an appetizer when the family comes visiting for our pre-Christmas get together. I love the mustard/maple glazes. The "blue" trimmed plate caught my eye, as the shade of blue is one of my most favorite. I look forward to your next couple of small plate appetizers. Greetings from Ontario's Bruce Peninsula, Mary.

These do sound great. We use a lot of pork tenderloins at our house in many different ways. I just posted on how I give them as gifts....seriously...I give pork tenderloins en croute as gifts. People are always so surprised and they love it.

Yes, small plates are definitely all the rage now. I work in the food industry in marketing and have definitely heard it talked about so many times when we discuss food trends. I love your pairing of pork tenderloin and bacon. I have to admit tenderloin isn't my favorite cut since it to me isn't quite as flavorful as a good pork shoulder but I love the idea of pairing it with bacon. I bet it really enhances the flavor.

Mary, This is a great looking appetizer. We're putting together a similar treat for a party tomorrow, little smokie sausages wrapped in bacon then rolled in brown sugar and baked. Your approach sounds even more luscious! Take Care, Big Daddy Dave

Love the giveaway and the first recipe too. Pork tenderloin is definitely one of my faves. I love it grilled, hot, and it makes great sandwiches cold. The bacon wrapped tenderloin bits would be great for an appetizer and the maple mustard glaze would complement the pork so nicely.

Mary, I'm making pork tenderloins (exactly how I've yet to decide) for what we and our girls fondly call "little Christmas" -- the Sunday before. This appetizer, though, looks like a shoe-in for our NY Eve. Great stuff!

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